<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="85376">四喜烤麸</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">脱水烤麸</label></span><span class='right'>250克</span>
					</td><td>						<span><label   class="fcbm inblok">木耳</a></label></span><span class='right'>8朵</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">香菇</a></label></span><span class='right'>10朵</span>
					</td><td>						<span><label   class="fcbm inblok">黄花菜</a></label></span><span class='right'>1小把</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">花生米</a></label></span><span class='right'>80克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">生抽</label></span><span class='right'>2汤匙(30ml)</span>
					</td><td>						<span><label class="fcbm inblok">老抽</label></span><span class='right'>1汤匙(15ml)</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">白糖</label></span><span class='right'>2茶匙（10克）</span>
					</td><td>						<span><label class="fcbm inblok">蚝油</label></span><span class='right'>1汤匙（15ml）</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">肉汤</label></span><span class='right'>200ml</span>
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					<h2>四喜烤麸的做法步骤</h2>
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							<p><span class="fwb">1.</span> 备齐所需材料，喜欢香菇或者木耳的可以酌情在增加。</p>
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							<p><span class="fwb">2.</span> 烤麸放在清水中浸泡2个小时。</p>
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							<p><span class="fwb">3.</span> 干香菇、干黄花菜、干木耳用清水浸泡。</p>
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							<p><span class="fwb">4.</span> 泡发的香菇、黄花菜、木耳清洗干净。</p>
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							<p><span class="fwb">5.</span> 木耳撕成小朵，香菇若朵大的切成小瓣，黄花菜对半切开。</p>
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							<p><span class="fwb">6.</span> 锅内放入清水，花生米洗净入锅。</p>
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							<p><span class="fwb">7.</span> 开锅后花生米煮约10分钟左右盛出沥干备用。</p>
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							<p><span class="fwb">8.</span> 浸泡开的烤麸，取出挤掉多余水份，再用活水冲洗、挤干反复多次，目的为了去掉豆腥味。挤干水份的烤麸切成约2cm左右的方块。</p>
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							<p><span class="fwb">9.</span> 锅中加满水烧开，放入烤麸，焯烫1-2分钟。</p>
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							<p><span class="fwb">10.</span> 焯烫好的烤麸盛出过凉水，挤掉多余的水份。</p>
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							<p><span class="fwb">11.</span> 锅中放入比平时炒菜多一点的油，约6成热的时候放入烤麸，煎炸金黄色盛出。</p>
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							<p><span class="fwb">12.</span> 锅中放入炒菜量的底油，放入泡发的香菇、木耳、花生、黄花菜翻炒数下后，再放入烤麸一同翻炒。</p>
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							<p><span class="fwb">13.</span> 生抽 老抽 白糖混合，淋上一半调料后，放入肉汤大火烧开后，转小火煮约15分钟。</p>
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							<p><span class="fwb">14.</span> 打开锅盖，在淋入余下的调料后，放入蚝油再煮15分钟。见汤汁变少改大火收汁即可。</p>
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					<h2>小贴士</h2>
					<p>1.在浸泡烤麸时，可以在盆中放入少量盐。制作的时候见烤麸吸收掉多余的油份后，再酌情补充油量，如果油少，容易粘锅糊掉。<br />2.制作烤麸调味的时候建议分次多次添加，这样可以很好的让咸味和甜味相互融合。如果有肉汤建议用肉汤炖煮，味道更香，如果肉汤中有咸味，建议减盐或者省略。<br />3.在制作烤麸的时候可以适当多放一些糖，甜味的更美味。当然也可以淋上适量的蜂蜜，味道也会更柔和美味。</p>
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